Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat. Creamy and smooth cheesecake is bursting with blueberries! The crust and topping are made from the same mixture, which means much less work and dirty dishes, too.
Blueberry Cheesecake Crumb Cake
However, this is not the first time for me to add cheesecake filling in a crumb cake. It’s such a good combo!!! Creamy filling trapped inside moist cake with crunchy streusel crumb on top is irresistible!
Maybe you have seen (or even tried) my Strawberry Cheesecake Coffee Cake, Raspberry Cream Cheese Coffee Cake or Easy Cinnamon Coffee Cake recipes.
Blueberry Cheesecake
But, this time I overloaded my crumb cake with filling and made a really generous layer of cheesecake filling. Actually, there’s more filling than crust and topping in this cake. However, this Blueberry Cheesecake Crumb Cake turned was amazing. So delicious and so flavorful!!!
Also, I added a lot of blueberries. Blueberries goes really good with cheesecake. Blueberry Cheesecake is my favorite flavor combo. I’ve already used it in my Sopapilla Blueberry Cheesecake Bars and White Chocolate Blueberry Lasagna and my French Toast Muffins, for example.
Crumb Cake
As for the crumb cake, that’s one of my favorite cakes. Crumb cakes or coffee cakes are totally acceptable for breakfast. At least that’s my excuse to eat dessert as soon as I get out of bed. One of my most popular recipes was my Cinnamon Apple Crumb Cake.
I’m a huge fun of crumbs and streusel topping. If you like it, too, especially if you are fun of blueberries, then you must go and check my Blueberry Muffins with Streusel Crumbs and Lemon Blueberry Muffins.
If you like this Blueberry Cheesecake Crumb Cake, try also:
Raspberry Cream Cheese Coffee Cake – all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.
Are you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming up.
Blueberry Cheesecake Crumb Cake
Prep Time: 15- Cook Time: 75
- Total Time: 90
Yield: 8 1x
Category: desserts
Cuisine: American
Print Recipe
Pin RecipeDescription
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.
Ingredients
Crumb Cake:
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter-cold and cut in cubes
- Grated zest from 1 lemon(optional)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
Blueberry Cheesecake Filling:
- 8 oz. mascarpone
- 8 oz. cream cheese-softened
- ½ cup + 2 Tablespoons caster sugar
- 2 Tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla
- 1 and 2/3 cups of blueberries
Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk
Instructions
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
- In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
- Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
- Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
- Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
- To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
- Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
- Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
- To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.
Notes
CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!
230 comments
Oh my goodness indeed! This looks amazing! Thanks for sharing!
Thanks Karly 🙂
Help! I can’t open this recipe!!! I want to make this for a brunch next month. Can someone share the recipe & not just the video? Thank you!
Nancy, I copied the recipe for the Blueberry Cheese Cake Crumb Cake onto a Word Document. Hope the recipe reaches you successfully (not sure where you are from but I am in Australia)
Blueberry Cheesecake Crumb Cake
________________________________________
Prep Time: 15, Cook Time: 75mins Total Time: 90 Yield: 8 serves
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.
Ingredients
Crumb Cake:
• 3 and 1/3 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup butter-cold and cut in cubes
• Grated zest from 1 lemon(optional)
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
Blueberry Cheesecake Filling:
• 8 oz. mascarpone
• 8 oz. cream cheese-softened
• ½ cup + 2 Tablespoons caster sugar
• 2 Tablespoons corn starch
• 2 eggs
• 1 teaspoon vanilla
• 1 and 2/3 cups of blueberries
Glaze:
• ½ cup powdered sugar
• 2–3 teaspoons milk
________________________________________
Instructions
1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.
Lyn is the hero we don’t deserve <3
Can u make the blueberry cheesecake r others in different pans. I don’t have good luck w springform
Can you use double cream cheese instead of the mascarpone?
Can’t see if you tried it, but I just used double cream cheese and it work out great. The mascarpone cheese just makes it have a richer flavor. I tried it both ways and it turns great either way.
I did and it works
I made this and it turned out to be absolutely delicious! It did take longer to bake.
Does anyone know if this could be made and frozen for a few weeks?
This looks amazing! What is caster sugar?
Hi Sue, it’s super fine sugar, something between granulated and powdered sugar. If you don’t have it just use regular granulated sugar.
Hey Sue, if you are going to replace caster sugar with regular sugar. Get yourself a spice blender and blend the regular sugar in it. Use the same measurments of the fine sugar to caster sugar
Or Sue can use a coffee mill/grinder to make the caster/superfine sugar from regular granulated sugar ….. FYI, I use my coffee grinder/mill to process spices also.
Can you use raspberries in this recipe instead of blueberries?
Hi Lori, you can use it. go check my recipe with raspberries at https://omgchocolatedesserts.com/raspberry-cheesecake-crumb-cake/
Have you done an apple caramel cheesecake? If so, can you please share the recipe. Thanks.
Do you pack the brown sugar?
Could you make these in to mini cheesecake with cupcake pan and what would be the cooking time?
★★★★★
You can also look for C&H Baker’s sugar, which is a superfine sugar
For anyone interested in the “FINE SUGAR” I ordered it on line. Amazon “believe it or not” ? But yep, I like using the extra fine sugar to bake.
Can I do it without marcarpone?
Hi Christin, you can use cream cheese instead
Christin, there are substitutes for mascarpone, mainly adding cream, butter and/or sour cream to cream cheese.
Leftovers can be stored out or in the refrigerator?
In refrigerator
Can I use just cream cheese instead of marscpone cheese?
Hi Deb, you can use it.
I’m very much looking forward to trying this. When using cream cheese instead of the marscpone we would be using 16oz instead of just 8oz right? And then definitely use the lemon zest instead of it being optional?
Hi Rach, yes you will need 16 oz. cream cheese
This looks yummy! Planning to make it this weekend. Is this one of those that are like a typical cheesecake where it is better if you’ll let it sit for at least A-day or 2 or are you better making it closer to eat date.
“Hi Rach, yes you will need 16 oz. cream cheese”
Could you explain why a double amount of cream cheese is required if substituting please?
It’s 16 oz. cream cheese total, not as a substitute.
JR, because the recipe calls for 8 oz. of cream cheese and 8 oz. of the other cheese. If someone wants to omit the other cheese, you will have to replace it with another 8 oz of cream cheese, making the total 16 oz of cream cheese.
Do you yore this’ll the refrigerator after its baked??
*store
I was wondering the same thing. I never made a cheesecake without baking it and having to put in in the fridge overnight…
I followed the recipe exactly. I let it cool in the spring form pan. Once cooled, I opened the spring form pan and the finished product looked perfect. When I went to cut a piece, the entire inside cream cheese mixture came running out, as if it never even baked. Was I suppose to put it in the refrigerator to cool and allow the cram cheese mixture to set?
does this have to be refrigerated after baking?
Hi Glenn, cool to room temperature before serving, or store it in the fridge.
Oh I’ve got to figure out how this can be made to skirt my wheat and dairy allergies. That looks to die for.
Great recipe! It looks so delicious! I’m gluten and soy free from allergies, and can’t have blueberries(causes me to become anemic) So I will just use either King Arthur or Ryze baking mix to make it gluten free, and strawberries! Looking forward to trying some of your other recipes! By the way, there is a really good dairy free cream cheese(called Daiya)
Thanks Lee.
I have made this. Does it need to cool in refrigerator before we eat? I know this sounds silly just want to make sure I do everything right
I was wondering the same thing Crystal. Most cheesecakes are cold, but crumble can be warm and when do you glaze it, hot or cold?
Can you use frozen blueberries ?
Hi Eva, you can use them.
I am so glad I read the comments! This was just what I needed to know. Does it change the time needed to bake?
Yum!
I never heard of mascarpone and caster sugar. Please tell me where to get it and what it is. This came my way today thru an old friend on facebook.
Hi Maureen, caster sugar is super fine sugar, it has texture between granulated sugar and powdered sugar. Mascarpone is type of cheese, but you can use cream cheese instead.
Would this be good if I exchange the blueberries with cherries? My sister’s boyfriend loves cherries on my cheesecake and I was thinking of making this for his cookout this weekend.
Hi Tiffini, I think it will be Ok, but I haven’t tried. Please let me know if you try 🙂 Happy baking!
I was wondering the same thing cuz I just bought 2 pounds ofcherries and need to use them up
Does this have to cool completely before removing from the pan?
Hi Lee, It doesn’t have, but cool completely before serving, cheesecake should set completely.
Can you freeze this ?? I made 2 today and want to freeze one to use for Easter!?
Hi Lori, I haven’t tried to freeze it, but I think it will work fine, just wrap it well and freeze.
Can you use Splenda?
Hi Lisa, I have no experience with Splenda, sorry, can’t help about that!
Hi Vera,
This looks amazing! I can’t wait to make it. I’m new to your site. I was wondering if I could use whole milk ricotta cheese and cream cheese, instead of mascarpone?
Thank you,
Maria
Hi Maria, I think it will work,too.
Thanks for this recipe. I always bake myself a blueberry cheesecake for my birthday. Saturday is my birthday so I plan on making this one!!!!?
Thanks Pam.
Happy birthday!
Do you need to refrigerate after cooled if not serving right away?
Hi eve, yes you should store the cake in the fridge.
Hello. Would this recipe work for making in a 9 x13 pan? I’d like to take it to a company function.
Hi Karen,I think it will work.
Did it work in a 9×13? It
Hi Jill, sorry I haven’t tried.
Would blackberries work in this?
Hi David, I think it will work, too.
Just took mine out of the oven!! I didn’t have mascarpone cheese, only 8 ouncez cream cheese, had ricotta cheese….will see how that works!! Smells yummy!!
I got ricotta cheese instead but haven’t made it yet. I also have the extra cream cheese to use and I’m trying to decide which one to use. How did yours turn out?
Do you put the glaze on after it is cooled?
Hi Joan, yes I put the glaze on cooled cake.
In step 2 it mentions sugar twice. “Brown sugar, sugar.” When there is only one sugar mentioned for the crumb.
I also feel like theres some important info missing from this recipe:
After baking does this need to be chilled in the fridge? Does this get glazed when still warm or when cool?
Does this get stored at room temp or in the fridge? Can this be made ahead of time, how long will it stay good for?
Can I use sour cream instead of mascarpone?
Hi Timmy, do not use sour cream, but you can substitute with cream cheese.
I know there are tons of questions about Castor Sugar, but here is one more: Can powdered sugar be used as a substitute?
Hi Julie, Caster sugar is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar.
Julie Linn, I used powdered sugar and it worked just fine. Is really good.
Vera I dont have a spring foam pan.. can i use any other type of pan?
Vera i dont have a spring foam pan.. can i use any other kind of pan?
Hi Teresa, you can use 9 x 2.5 inches or 9 x 3 inches round cake pan (10 cups volume)
Vera I dont have a spring foam pan.. can i use any other type of par
Hi Vera
If using frozen blueberries in this recipe, do you use them thawed or unthawed.
Hi Jackie, you can use unthawed.
Unthawed is the opposite of thawed.. thus frozen.
Your recipe is simple and delicious!
I used mine frozen and it turned out awesome!
I made this last night. Was very easy and delicious! I will make it again, maybe use less bottom crust as my favorite part is the blueberries and cheesecake. Thanks for the recipe!
Thanks Joanne 🙂
Do you use sled dissing flower are plan
do you use self-rising flour or plain flour
Plain flour
My crumble is more like dough. What should i do???
My family LOVED this, including my picky eater 4 year old. I’m going to try it with strawberries tomorrow…will let you know.
Thanks Kimberly:-)
I made this today and followed the recipe to the tee and found my crust very hard. The filling is delicious but the crust is not. I am thinking maybe try with graham cracker crust. Any ideas as to why the crust is so hard?
My crust was very hard too. I was so disappointed. Wonder why.
Mine was as well. And it lacked flavor. I think maybe more butter would help? I will have to experiment.
I made this last night and the crust/cake turned out rock hard and flavorless too. The flour to moisture ratio seems a little off as written. I noticed that the flour mixture didn’t resemble what was shown in the video. I saw in the other comments that there was a discrepancy with the amount of flour. I used 3 and 1/3 cup as stated.
I’m really disappointed overall. Recipe definitely needs adjustment.
I made this. And crust was very hard you could not eat it
★★
It’s cooling now! How long will this take to set? Should
I leave it in the fridge over night?
Making this for my friend for her birthday. I’m hoping I made it correctly, first time making any sort of cheesecake. I didn’t have a spring form pan, but Wal-Mart had a 3 pk for $10 🙂 so now I can make more.
Can I make it the tonight and bake it tomorrow?
I wouldn’t recommend that.
I made this yesterday and found the “cake” portion of thie crumb cake to be more like a cookie. A very hard cookie. The cheesecake part is superb, but the side edge of the crust is so hard, that when trying to bust it with my fork, I massacred the rest of the serving. (I saved a few cheescake bites for last.) I read about this problem in one of the other comments but I thought “That won’t happen to ME!” But it did, even though I didn’t press the crumbs into the pan as firmly as I otherwise might have. I’m not sure what the solution to this problem might be. I made the recipe as written except replaced the mascarpone with cream cheese, used regular sugar for the caster sugar, and didn’t bother with the glaze.
Oh no!! I have mine in the oven. It’s almost midnight and I’ll be up till after 1. Baking this for a Grange Public Supper for tomorrow. I hate when a recipe fails for an important event. I should learn to practice first before foisting my “experiments” on the unwitting community…?
Vera Z, could you shed some light on how we might fix the problem of the hard crust? It looks like cake in the video. Might I have overworked it? I wonder if some cinnamon might help with the flavor? And I put the lemon zest in the cheesecake mixture instead of the crust,just because I always do add lemon to my cheesecake…
Can you use regular sugar instead of the caster sugar? What happens if you use the regular sugar? Thanks.
Im a baker for my local resturant The Newell Post
In Concord NH.
I baked this cheesecake today at home and it came out simply yummy.
Can’t wait to make it at work on Monday.
Thanks John 🙂
You put the mold in the butter paper??
do you but butter paper in pan???
i have made it today and the centre still isnt quite coming out clean on the toothpick…the edges are good and clean…and it has been in the oven at 350 for one hour and 45 mins…im taking it out now…i feel that is too long to be in there ….hope it turns out…followed the recipe exactly…have made other cheese cakes before and never had a problem…so see how this one is when it cools off……so far not impressed
do you serve this warm, room temperature or chilled?
Room temperature.
[…] If you want to try it out, get Vera’s recipe here. […]
[…] lemon flavor, this coffee cake is perfect spring and summer treat. You should definitely try my Blueberry Cheesecake Crumb Cake, […]
I made the cheesecake last Friday, I followed the recipe; however, my crust was very hard. The cheesecake filling was so delicious. I can’t seem to figure out why the crust came out so hard. What are your thoughts? Thanks!
HI Elizabeth, i’m sorry to hear that. Maybe you didn’t measure the flour correctly. 3 1/2 cups is about 15 oz. or 420 grams.
So I had to come to the comments to figure out why my crust was also hard. Can you update the recipe with the correct amount of flower? Recipe above states 3 and 1/3 cups, not 3 and 1/2 cups.
Thanks!
3- 1/2 cups equals 28 oz., not 15 oz. which is it? Crust came out like a rock….very disappointed in the crust and it was not sweet enough.
Ut’s 15 oz.weight not volume.
This looks amazing and can’t wait to make it for this weekends event. Can I use frozen blueberries? I bought a bag from Walmart and these berries are to die for. Sweet, plump and yummy! I can just get fresh but thought I would check. Keep posting! ?❤️?
The video left out one step – when layering, it omitted the second half of the batter. Mine’s in the oven now – house smells heavenly!! Can’t wait to taste…..looking awesome!!
Thanks 🙂
The recipe calls for 3 1/3 flour. But then you told a w&a person that it’s 3 1/2? Also in directions it says add vanilla and eggs to crust? Really?? Help
[…] long ago, I opened my blueberry baking season with delicious Blueberry Cheesecake Crumb Cake. Having a few packages of fresh blueberries in my fridge, I had to figured out what to bake next. […]
Made this for a weekly dinner movie night with friends. It was amazing. I wish I had found the recipe the day before so it could rest overnight. Was still warm, Simply Amazing!
★★★★★
Thanks Cristy 🙂
Lori Petrulis use 3 1/2 c. Flour. And YES vanilla and egg to the crust.
This recipe is FANTASTIC. Not real sweet which I like…brings out the flavor of the blueberries. At 75 minutes a knife does not come out clean but the cake is done. Excellent!
[…] To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.next step […]
Easy recipe. Three firsts for me: making a cheesecake, using mascarpone, and using caster sugar. Just came out of the oven. Will try it with coffee at my neighbor’s house tomorrow morning. Can’t wait!
My neighbor and I thoroughly enjoyed this cake with coffee this morning. The lemon zest gave the cake a light, fresh flavor. I did not use the glaze and did not miss it. Very happy with the recipe. Will make this again.
For those with super hard crusts. Are you scooping the flour out of the bag with a cup measure? I find if I “loosen” the flour in the bag first and then spoon the flour into a cup measure my cakes and cookies turn out far better. Haven’t tried this recipe yet. Hopefully this technique will help.
Can I use coconut sugar??
can you make this without cornstarch?
I made mine without corstarch and it was delicious!
I made this for my mother in law’s birthday… it was SOOO good, however, I would recommend serving it chilled. We ate it shortly after baking and it was room temp. It was good but I put the leftovers in the fridge and the next day it was amazing!! I preferred it cold and even the next day it was fine. The crumble did not get soggy or anything. Very yummy!
Can this be frozen? Sorry if it’s a silly question.
Hi Laurie 🙂
It’s not silly question, fell free to ask what ever you want. I haven’t tried to freeze this, but I think it will work just fine.
[…] had just a thin layer of cream cheese filling and raspberries on top. After my recent recipe for Blueberry Cheesecake Crumb Cake, I liked so much a thick layer of cheesecake filling in side my crumb cake. Moreover, that cake was […]
This was fabulous, however, I had the same problem as some others. The outer ridge crust was like a rock. Tasted good, but you couldn’t use a fork–had to pick it up. Can you please let me (and others) know what a possible solution would be? Thanks!
Can I make the Blueberry Cheesecake Crumb Cake gluten free?
Liz
Did you get an answer about making the blueberry
cheesecake gluten free?
AMAZING! Thank you for sharing! Combines my two favorite kinds of cake ? didn’t have the right size pan, but it still came out perfectly.
Hola desde México, el postre se ve delicioso, hoy mismo lo haré. Gracias por compartir.
Is using a 9.75” springform pan ok?
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Excellent! Gets devoured fast! Thank you!
★
Thanks Jean 🙂
[…] From: OMGChocolateDesserts […]
Hi, the cake is cooling. Now how do I get it out of the springform pan? I’ve never used one before. How long should it cool before I release it from the pan? Thank you for a delicious (I hope) recipe. I’ve made it as a “peace offering” for my sister…:)
Hi Sharon, let it cool in the pan for half an hour than release the ring from springform pan. If it’s necessary, run a thin knife around the cake and then release the ring.
Vera,
I made this recipe and was wondering if the parchment paper is what prevents the crust from becoming too hard?
In addition to this question….it was the best dessert I have had in a long time. I tweaked it a tad and used ground golden Oreos for half of the flour in the crust. Wowsers!
Should everything be room temperature for the cheesecake filling? Also – the recipe says 3 and 1/3 cups of flour but some comments say 3 and 1/2…Which is correct?
Hi there,
Tried this recipe last night
Tasted good. Would definitely make it again. With the oven part though, at 180 °C ( converted from °F) i used the “bake” option on my fisher and paykel oven and had to bake for 1.5hours as aposed to the suggested 65-75min suggestion. Also covered the top with alfoil half way through to stop the crust browning too much
i think i may use a 8 inch springform pan next so the layers are a lil more separate…and the topping didnt work …it melted and spread out…lol……….its pretty good tho….just wish i could taste the cheesecake…i cant taste it….what can i do
Great recipe, l made it last night for the first time. I think I might try reducing the amount of flour for the crumble a little bit and not put as much as I did in the inside corners of the spring form pan. Everyone at the table loved it!
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Can i use all purspose flour?
Hi Des, yes you should use all-purpose flour. Happy baking!
Could you provide nutritional information please? i.e. calories
This is in the oven now!! Can’t wait to try it!!
Hi Catherine,I hope you liked it at the end!
Does this recipe call for salted or unsalted butter?
Hi Joanie, it’s unsalted butter!
We followed the recipe exactly – it was too crumby – the crumbs were not that soft – and the cheesecake filling was not sweet enough . I’ll stick to the Philadelphia cheese cake recipe
★
I also found this crust to be to hard and flavorless.. I think it needs more butter and sugar..? Im not going to make this again..
I’m planning to make this recipe, a d I’m wondering besides the marscapone and caster sugar if anyone needed to adjust any measurements, since I’ve noticed it only has 21/2 star rating what problems others may have fun into
Hi. I just made this yummy recipe. I just had some issue with the base crumb because it risen and doubled the size instead of one layer just like in your photo. Other than that everything was perfect and loved it. I forgot to make the glaze but it’s delicious even without it if you want to cut up sugar a little bit ☺️ Thanks for this recipe xx
can you post the recipe? all of it? I can’t seem to find the full recipe on this site. trying to make it right now.
Am I dumb ? I cant find the recipe anywhere . I really would like to make it
how do I get the recipe?
I don’t see the recipe anywhere
I keep trying to find the recipe on here but nothing is coming up. I’ve searched this thread, other people’s threads, and clicked on every link…
Also did anyone figure out why their crust was coming out hard? I was trying to make this tonight so it had time to chill in the fridge for tomorrow.
My crust also was cookie like. I read reviews and was not sure to follow the 3 1/3 cups of flour as recipe indicates, or use 3 1/2 cups flour As was stated in reviews. Well I used the 3 1/2 cups and feel that was the issue. Smelled great baking. Tasted good but not what I was looking for it to taste like. Not sure if I will make again. I was disappointed .
I made this recipe Friday night for a family dinner we had Saturday and IT WAS AMAZING!!! I followed the directions step by step (even making the caster sugar), and it was just incredible! Mywhole family loved it! I was nervous after reading some of the reviews, but had absolutely no issue. Thank you for the great recipe!!!
★★★★★
Thanks Stephanie!
I baked two of these today and I used regular sugar and vanilla Greek yogurt, it took longer than 75 minutes to baled but it turned out so delicious a
[…] From OMG Chocolate Desserts […]
I just made this for Easter dinner and took it out of the oven. Looks amazing! I’m trying to look for further directions – how long to cool? When to take it out/loosen the springform pan. Please advise – thank you!
You can cool it completely in springform pan.
[…] From: OMGChocolateDesserts […]
[…] frosting and delicious blueberry cheesecake, packed in one amazing treat. You should check my Blueberry Cheesecake Crumb Cake, […]
[…] Blueberry Cheesecake Crumb Cake | OMG Chocolate Desserts […]
[…] If you like to eat crumb cakes or coffee cakes for breakfast, this Raspberry Cheesecake Crumb Cake is a great way to sneak delicious dessert hidden inside your breakfast cake. However, if you prefer blueberries, then you should try Blueberry Cheesecake Crumb Cake recipe. […]
Hello! I will definitely make your recipe , but I have a question :(, what size is the mold you used? Thanks for the delicious recipe! Greetings from Chile ?? ?
★★★★★
Thanks Thiare, I used 9 inches springform pan.Happy baking!
[…] Grab the recipe here! […]
[…] Cheesecake Layered Blueberry Crumb Cake […]
Dear Vera,
I made this last night and left it on my kitchen counter (uncovered, still in my spring form pan) overnight so it’s ready for breakfast with our coffee. I followed the recipe’s 3 1/3 cup flour measurement for the crust and top crumbs and this cake turned out perfect! As per my significant other’s comment, “This taste like MORE and definitely a keeper!”
The only differences I made/use are:
1.) I used fresh cherries that’s in season at the moment and they were super sweet, a bit tart, and very juicy!
2.) I used a 10” Spring form pan that I have, which turned my cake and crust just the perfect thickness all around. Additionally, the baking time was shorter because of it.
3.) I used sour cream (full fat) in lieu of mascarpone.
4.) I cut back just a tad bit on the sugar for both the crust/crumble and the filling just for my personal preference.
All in all, my cake was a total perfection and I have photos to prove it! My crust was NOT HARD, instead, it was perfectly crumbly and very strong to hold the cake as I transferred it from the spring form pan to my cake pedestal, it cut without crumbling or falling apart, and yet, you can cut the crust with a fork!
Thank you, thank you so much for sharing your recipe! As a retired Chef I know too well how much work and time is involved in creating a recipe, testing and re-testing it, photo shooting it, creating a blog to put it in, etc.
Most of of all, how heart breaking it can be when all your hard work and intentions to share it with others is not appreciated. Again, thank you very much and bless your big giving heart!
★★★★★
Thanks so much! You’ve made my day!
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This looks amazing, but the comments from the others worry me….. not sure if it would turn out….
Liberty @ B4andAfters.com
Well, our supper was a huge success. Ran out of desserts pretty early on. The blueberry cheesecake crumb cake was excellent! So good,I never even got a piece. It cut perfectly-not hard at all. I used pure fresh squeezed lemon juice in the 10X sugar for the glaze-which I didn’t skimp on,I didn’t think the cake part/crumbs were quite sweet enough, so the additional glaze helped. I would make this again!
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The Blueberry Grumble Cake was an absolute hit with my guests. It’s definitely a keeper. Thank you for sharing.
★★★★★
I am the baker in our family. When I was prepping this recipe, I was thinking that it might be too rich. You can imagine our surprise when it turned to be a perfect amount of richness, so as to not sit heavy in our stomachs. Since I did not have a whole lemon, I did make one small change. I replaced the zest with a teaspoon of lemon juice. It ramp up the taste of the crust / crumble quite nicely. Keep up the awesome work. We love your sight and everything you do and share.
Thank you so much John!
I can’t wait to make this!
Just made this. Took it out of the oven after 75 mins because I was freaking out but it seems too soft and it’s breaking 🙁 The crust underneath is still moist. I tried a piece from the side and it tastes very eggy. Inside it looks like a custard / flan but still tastes nice, not gonna win the great british bake off but i’m sure no one would complain if they got a piece hahaha. BTW I only made half the dough because I only had 3 eggs in total.
I followed the recipe exactly except I used cream cheese, no mascarpone. It wasn’t sweet enough and I had it in the oven for almost 2 hours the middle still wasn’t clean. Also the crust was very thick on the sides and a bit dry. Overall Not Bad!!!
★★★★
This was so amazing! My Niece picked this as her Birthday Cake for her 12th Birthday. My sister and both of my nieces have birthdays April 28th 29th and 30th and we made them each their own cake. This was the first one gone! Everyone raved! Absolutely delicious! I used regular sugar in a blender until it was fine. Mascarpone was in the bakery section of Food Lion where they keep special refrigerated cheeses and other items. It wasn’t too sweet and wasn’t too plain it was just right. I put aluminum foil over it when the crust started to brown and or get golden so the inside could cook without the crust burning or hardening and the inside could cook. Just take a toothpick and see if the inside is clear. Also all oven and timing is different so it may be a little over the time that was put or a little under but If you follow the instructions then there is no way you can go wrong! Best cheesecake I have ever had! Hands down! I can’t wait to make it again! Thanks so much! ❤️
★★★★★
Thank you!!!!
This just came out of the oven and it looks beautiful. I think the problem some people had with hard crust is due to over baking. Cheesecake is not meant to be baked till a toothpick is clean. You always bake it with a slight wiggle in the middle. It will firm as it sets. Also if you hit a blueberry, your toothpick will never come out clean. I baked for 65 minutes. My crumbs are a golden brown and everything looks set. When I opened the springform I tested it with a sharp knife and it slide through the crust with no effort. I can’t rate it till we eat it tomorrow but I did want to make that comment about over baking.
Why do you have to use cream cheese and mascarpone instead of one or the other? I googled caster sugar and it said powdered sugar.
Caster sugar is not powdered sugar, if you can’t find it use granulated sugar.
Just made this the other day and it turned out so good! I was worried from the comments of the crust being burnt but mine turned out fine. I followed the recipe, excepting replacing mascarpone with cream cheese, only because the store ran out of it. I thought the sweetness level was perfect, not too sweet yet not too plain. Very happy with the results! For the caster sugar, I used granulated sugar and put it in a food blender to get that refine sugar.
I baked for 75 minutes. The top and crust baked fine, but the cheesecake did not cook. It was soup. Completely inedible. I had to throw it out.
Guten Tag, dieser Käsekuchen mit Blaubeeren sieht traumhaft aus. Leider komme ich mit der Dosierung nicht klar. Ich möchte ihn in einer Springform 25 oder 26 cm Durchmesser backen. Wie groß sind die Tassen? Gibt es dafür eine Gramm Bezeichnung? Ich würde ihn so gerne ausprobieren, bitte. Viele Grüße aus Hamburg
ABSOLUTELY FANTASTIC!! Made this today and followed directions exact! Had to cook for 75 minutes because the center wouldn’t set, however…. it came out wonderful. Noticed complaints about the crust being hard. Mine too was hard and I loved it! Cooking so long have the crust and topping a little something extra. Of course I added way more blueberries! I wish I could post a picture on here. The lemon zest is an incredible addition! I opted out of the glaze because I didn’t want that extra sweetness.
★★★★★
does this need to be cooked in a water bath?
Hi Zac, it doesn’t need a water bath.
Made this exactly per the recipe and it turned out perfect. Family loved it. Will definitely make it again!
This recipe is pretty fantastic! It’s very yummy.
My only suggestion would be to add the crumb topping maybe halfway through baking. A full hour-ish of baking along with the cheesecake is too much and makes it very hard.
I think this would be delicious with a streusel topping also!
★★★★★
I printed out the recipe and the ingredients for the filling did not completely print out, it cut off after the cornstarch but the instructions called for the eggs, vanilla and blueberries. I ended up guessing at two eggs, teaspoon vanilla and as many blueberries as I thought would be good. The dessert turned out amazing, my friends thought it was one of the best things I have ever made. In hindsight, I could have come back to the website to check the ingredients but did not think of it at the time. I printed out on 8.5×11 paper, not sure why those last ingredients did not print but the same thing happened with the printed recipe for Raspberry Cheesecake Coffee Cake on the filling part. The recipes are amazing and I am so happy I found your website. Don’t know if its my printer or the website, just wanted to bring that to your attention.
Your recipes are dynamite & we have loved all 4 that I have tried ! Only complaint is that I REALLY wish you could fix the glitch with printing them, since they never print completely & I hate having to go back & hand write the lines that are left out….
Made this today sounds wonderful but I’ve had it in the oven for 90. min so far and the center is sill runny!!! Followed the recipe exactly.
I hope that you are still checking comments on this recipe! I just made this over the weekend. Before I try anything new I throughly read the recipe ,, this recipe is well written and ingredients as were the procedure made total sense. The next thing I do is read all comments and reviews… usually I can do an average of good versus bad and determine if a bad review was user error or not. Such is the se with this lovely pastry. Let me tell you, that not only was it easy and super delicious it was a beautiful presentation! There wasn’t a thing wrong with this recipe and I have not only baked for family I have done so professionally. Trust me when I say, if this turns out anything short of perfection it means you screwed up or don’t know what your doing! Thanks for the great recipe !
★★★★★
This recipe was really easy to follow and came out BEAUTIFULLY! Everyone loved it and I finally feel more confident making cheesecakes! Thank you for sharing!!
★★★★★
I made this and very tasty but bottom came out very hard!! Dont know what happened but very disappointed!! Followed recipe so I dont know!! Advise??
★★★★★
I don’t usually comment but feel like I have to. I made this dessert EXACTLY according to recipe. The crust and topping were hard and flavorless. The filling could be thicker . There is definitely something off in this recipe. I made for Christmas Eve celebration. What a disappointment and waste of time and money. As for the people commenting with good revi